Christmas Menus… and New Years Eve Menu 2018

Welcome.

The ‘Old Smithy’ in Washington Village, is a 400 year old Grade II Listed building. The building has had a colourful past, formerly; a blacksmith’s forge, stables and even a pottery, it is famed locally for its connection to the capture of the highwayman Robert Hazlit, who was arrested and subsequently hanged after being spotted by a local lad, having his horse shod here by the resident blacksmith.

Things are slightly different these days.

Now ‘The Forge’, the building has undergone a full restoration and has been transformed into an eclectic, vibrant eatery, serving the highest quality, locally sourced, wholesome fresh food this side of the river. Accompanied by an extensive wine selection, locally distilled gins, real ales and great cocktails, The Forge is an excellent destination for those seeking fantastic quality food and drink, prepared by experienced talented chefs, in an historic yet cosy setting.

Lunch

Served from 12 – 6pm, Wednesday to Saturday.

A varied assortment of meat, fish, vegetarian small plates, sharing boards, nibbles, mains and desserts, all locally sourced and freshly prepared, by the talented local lad, Chef Lee Bennett.
Book

Lunch 15/11/18

Get started

Bread board, salted butter 2.
Specially marinated Spanish olives 3.
Warm bread, olives, Lincolnshire poacher, pickles 8.

•••

Small plates:

3 small plates @ 15.
4 small plates @ 20.
Cranberry and sage scotch egg, Dijon mayo 6.
Ground beef, pithivier, spiced carrot pureé 6.
Salt and pepper squid, squash, almonds, chilli, buttermilk 6.5
Brussels sprout, leek and goat’s cheese gratin, walnuts 6.
Chicken and black pudding fritters, remoulade, hazelnut dressing 6.
Hake and potato cake, spinach, hot tartare sauce 6.5
Cream of cauliflower soup, capers, raisins, focaccia 6.
Whipped smoked mackerel, pickled cucumber, dill, apple, crispy chicken skin 6.5
Pork rillettes, pickles, braeburn apple, sourdough 6.
Spiced red wine pear, fig, blue cheese, pecans, celery 6.5

•••

Big plates:

Beer battered hake, tartare sauce, crushed garden peas 10.5
Pearl barley risotto, poached hen’s egg, foraged mushrooms, gremolata 10.5
8oz. rib-eye/fillet, fat cut chips, peppercorn sauce 19.5/26.

•••

Afters:

Dark chocolate fondant, pistachio ice cream, honeycomb 6.5
Hand made ice cream and sorbet 5.5
Sticky date sundae, salted caramel ice cream 6.5
British cheese, grapes, chutney, crackers 7.5

Please note: Due to seasonal changes, this is the most recent menu. If you would like to find the latest menu we have on offer, please call, email or contact us on Facebook. Please get in touch if you have any special requirements for your booking(s).

Sunday Lunch

Served from 12 – 6pm, Sunday.

A traditional roast, Chicken, Pork, Beef, Lamb and a vegetarian option, all locally sourced and freshly prepared, by the talented local lad, Chef Lee Bennett.

 

Example Sunday Lunch Menu

 

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Dinner

Served from 6pm, Wednesday to Saturday evening.

An ever changing varied selection of starters, mains and desserts, all locally sourced and freshly prepared, by the talented local lad, Chef Lee Bennett.

Book

Dinner 16/11/18

Get started:

Bread board, salted butter 2.
Specially marinated Spanish olives 3.
Warm bread, olives, Lincolnshire poacher, pickles 8.
Please ask your server for todays selection of nibbles

•••

Small plates:

Butternut squash velouté, sage oil, pumpkin seeds 6.5
Salt & pepper squid, chorizo jam, squash, peanuts, buttermilk 7.5
‘Terrine’ of slow cooked chicken leg & black pudding, port onions, focaccia toast 7.
Spiced red wine pear, fig, blue cheese, pecans, celery 6.5
Fine tart of Andy’s foraged mushrooms, caramelised scallop, apple, hazelnuts 8.5

•••

Big plates:

Silver hake, haricot bean broth, roots, iberico ham, samphire 15.
Tasting of pork – crisp belly, fillet, shoulder pastilla, carrot, prunes, ‘tagine spices’ 16.5
Pearl barley risotto, poached hen’s egg, foraged mushrooms, gremolata 11.5
Poached plaice, roasted mushroom, crisp chicken wings, heritage potato, chicken juices 16.
8oz Rib eye/fillet, fat cut chips, peppercorn sauce 19.5/26.

•••

Afters:

Bramley apple and blackberry crumble, almonds, vanilla ice cream 6.
Dark chocolate fondant, pistachio ice cream, preserved cherries 6.5
Sticky date sundae, salted caramel ice cream 6.
Hand made ice cream and sorbet, biscotti 5.5
British cheese, crackers, grapes, chutney 7.5

Please note: Due to seasonal changes, this is the most recent menu. If you would like to find the latest menu we have on offer, please call, email or contact us on Facebook. Please get in touch if you have any special requirements for your booking(s).

What are you waiting for?

Please call 0191 908 7621 or click the link below to book your table.

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The Forge

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